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Rustic bowl of vibrant thai chicken soup with noodles, shredded chicken, basil, and lime, photographed from a top-down perspective on a dark surface.

Quick & Easy Thai Chicken Soup

This quick and easy Thai chicken soup is bursting with bold flavors and ready in just 20 minutes. Made with red curry paste, coconut milk, shredded chicken, and rice noodles, it's a warming, creamy, and comforting weeknight dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main, Soup
Cuisine: Asian, Thai
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil (or coconut oil)
  • 1/2 medium yellow onion, chopped finely
  • 1 tsp grated fresh ginger
  • 3 cloves garlic, minced
  • 4 heaping tbsp Thai red curry paste
  • 4 cups chicken or vegetable broth (low sodium)
  • 2 cups water
  • 1 juice of 1 lime
  • 3.5 oz uncooked rice noodles (thin or medium)
  • 13.5 oz can full-fat coconut milk
  • 2 cups shredded cooked chicken
  • fresh basil, torn (generous handful)
  • fresh cilantro, chopped (handful)
  • green onions/scallions, chopped (to taste)
  • salt and pepper, to taste
  • lime wedges, for serving (optional)

Method
 

  1. Finely chop the onion, grate the ginger, and mince the garlic.
  2. Heat oil in a large pot over medium-high. Sauté onion for ~5 minutes until soft. Add ginger, garlic, and curry paste; stir for 30 seconds.
  3. Stir in chicken broth, water, and lime juice. Add uncooked rice noodles. Bring to a gentle boil.
  4. Reduce heat to medium-low. Add coconut milk and shredded chicken. Simmer for 10 minutes until noodles are tender.
  5. Turn off heat. Stir in basil, cilantro, and green onions. Season to taste with salt and pepper. Serve with lime wedges if desired.

Notes

Rice noodles soak up broth over time—add extra stock when reheating. Red curry paste varies in heat—start small and adjust. Stir in fresh herbs last to preserve their brightness.